Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add chicken pieces, ensuring there is some space in between each one. Cook for 3 to 4 minutes per side, until no longer pink, the outside turns golden and thermometer registers 165°F. Transfer chicken to a plate, lined with paper towel.

Wipe grease off the pan and melt butter. Add hot sauce and stir to combine. Toss chicken in the prepared sauce.

For the salad:

In a large bowl, add lettuce, tomatoes, cucumbers, onions, blue cheese and buffalo chicken bites. Pour dressing on top and toss to combine.